Jamaican Curry Goat

An incredibly delicious slow-cooked stew full of fork-tender goat meat and spicy Jamaican flavor, all smothered in a creamy gravy! An absolutely must-make Jamaican recipe that takes out-of-the-ordinary into spicy deliciousness! Exceptionally easy with minimal prep makes it even better.

Course Main Course

Cuisine Jamaican

Diet Gluten Free

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings

Calories 707kcal

Author Imma

Ingredients

3-3½ pounds (1.5-2k) goat meat (cut into chunks)
¼ cup (60ml) cooking oil
4-5 tablespoons (30-40g) Jamaican curry powder
2 teaspoons (10g) minced garlic
1-2 teaspoons (5-10g) minced ginger
1 medium onion, sliced
1 teaspoon (2-3g) white pepper
1-2 teaspoons (1-2g) fresh thyme
2 green onions, sliced
1 tablespoon (15g) tomato paste
water to cover
2-3 medium potatoes, peeled and cut into chunks
1 whole scotch bonnet pepper (or any hot pepper; adjust to suit tastes)
1 tablespoon (10g) bouillon powder (optional)
salt to taste

Instructions

Season the goat meat with salt and pepper, and set aside.
In a large pot, heat oil over medium heat until hot, then add the meat, stirring frequently and scraping browned bits off the bottom.
When the meat has browned, add the curry powder and stir for 1-2 minutes.
Then add the garlic, ginger, onion, white pepper, thyme, scallions (green onions), tomato paste, and scotch bonnet pepper, and stir for another minute.
Pour in just enough water (or broth) to cover the meat, bring to a boil, and simmer until tender. The time will depend on the meat, altitude, and preference, but mine takes 2-3 hours. Stir occasionally and add more liquid as needed.
Add the potatoes and bouillon powder 15-20 minutes before the stew is done. Continue cooking it until the potatoes are tender. For a thicker stew, cook the potatoes until they start falling apart. You can thin it with water or stock if it gets too thick.

Notes

Feel free to use a slow cooker or a pressure cooker for this recipe. You may want to reduce the water or broth for a thicker stew
Yuca, true yams, and sweet potatoes make tasty substitutes for potatoes
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe

Nutrition